Egg Mayo

Egg Mayo

15 min, makes 2 sandwiches

Ingredients

eggs            3
mayonnaise      2 tbsp
dijon mustard   1/2 tsp
cress           small handful
salt and pepper to taste

Cress is optional, chives or spring onion work too.

Recipe

1. Lower the eggs into already-boiling water, boil for 10 minutes, then straight into cold water. The cold shock stops the cooking and the grey ring round the yolk.

2. Peel and roughly mash with a fork. Leave some texture, you don’t want a paste.

3. Mix until creamy, adding the mayo a spoonful at a time until it’s as loose as you like:

[eggs 3 mashed, mayonnaise 2 tbsp, dijon mustard 1/2 tsp, cress small handful, salt and pepper to taste]

4. Taste and adjust. It usually needs more salt than you’d think, and a squeeze of lemon or splash of vinegar lifts it.

Keeps 3 days in the fridge in a sealed container.